Stir-Fried Black Pepper Pork Recipe

Ingredients : Serves 4

2 teaspoons

350 g

1 tablespoon

4 cloves

1/4 teaspoon

4

3 tablespoons

8

200 g

100 g

1 tablespoon

1 teaspoon

150 g

200 g

Black peppercorns

Pork lion

Nuoc cham sauce

Garlic, very finely sliced

Salt

Spring onions (scallions), finely chopped

Oil

Red Asian shallots, finely sliced

Baby corn, cut in half lengthways

Green beans, cut into short lengths

Water

Sugar

Broccoli, cut into small florets

Bean sprouts, scraggly ends removed

• Dry fry peppercorns in a hot frying pan for 2 minutes, shaking the pan constantly. Place the peppercorns in a mortar and pestle. Pound until roughly ground.

• Cut the pork into thin pieces. Place the pork, pepper, nuoc cham sauce, garlic, salt, spring onion and half the oil in a bowl. Mix well to combine and refrigerate, covered for 20 minutes.

• Heat a wok to extremely hot and stir-fry the pork for about 1 1/2 minutes until browned.

• Heat the remaining oil in the wok. Add the shallots, corn and beans. Stir-fry over medium heat for 1 minute. Sprinkle with water and sugar. Cover and steam for 1 minute.

• Add broccoli and steam for 1 minute more.

• Return the pork and any juices to the wok.

• Add the bean sprouts. Stir fry for 30 seconds.

• Serve hot with steamed rice.